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Italian Sausage And Egg Casserole




Source of Recipe


Internet






List of Ingredients



• Cooking spray
  
• 1/2 pound mild Italian sausage, casings removed
  
• 1/2 cup shallots or onion, chopped
  
• 2 cloves garlic, minced
  
• 1/2 cup sun dried tomatoes, chopped, softened
  
• 4 tablespoons parsley, fresh, chopped, divided
  
• 8 eggs
  
• 1 (12 ounce) can evaporated skim milk
  
• 2 cups light mozzarella cheese, divided
  






Instructions



1. Spray 6 (1 1/2 cup) ramekins with cooking spray; set aside. Sauté sausage meat in a non stick skillet over medium heat until brown, about 8 minutes; drain. Wipe skillet clean and replace meat in skillet. Add shallots and garlic; sauté for 3 minutes. Add sun dried tomatoes and 2 tablespoons parsley; cook for 1 minute. Spread sausage mixture in prepared ramekins. (Can be made a day ahead up to this point. Cover and refrigerate). Whisk eggs and evaporated milk in a large bowl. Stir in 1 1/2 cups mozzarella cheese. Pour egg mixture over sausage mixture in ramekins. Sprinkle remaining parsley and cheese over egg mixture. Bake in a 375 degree oven for 15 to 18 minutes or until a knife inserted into center comes out clean. Broil for about 2 minutes or until top is golden brown.
   
2. Pour boiling water over sun dried tomatoes; let stand 10 minutes; drain.
   
3. Calories: 357, Protein: 30.6 g, Carbohydrate: 15.5 g, Fat: 18.9 g